Spicy Green Beans
Spicy Green Beans Recipe – This simple goodness is fresh, delicious, and flavorful all at the same time. They make a great side dish to elevate your Thanksgiving dinner and celebrate spring or any other time of year. You can’t go wrong!😉
What I love about green beans is that you can give them pretty much whatever flavor you want. That makes it easy to turn a nutritious vegetable into a dish everyone loves. Also, nothing beats having them ready in just under 20 minutes!
They’re also highly customizable. So you can add toppings to your heart’s content and turn these into a yummy treat. Every time I make these spicy green beans for my family, they’re gone in a heartbeat. And that’s a great feeling!
Which Beans Are Best for Spicy Green Beans?
Honestly, whatever green beans are on sale. However, different types of beans give you an incredible variety. For example:
- Haricot verts are slender and tend to have a more delicate texture.
- Wax Beans have a bright yellow color and a waxy coating. They are slightly sweet and have a crunchy texture.
- Romano Beans are flat and wide, with a meaty texture, and go well in stir-fries and salads.
- Purple Beans are a deep purple that turns green when cooked and are slightly sweet.
- Long Beans (yardlong beans or asparagus beans) are long and slender, with a slightly sweet flavor.
Which bean works best for you depends on you. Haricot verts are best if you’re looking for a delicate flavor. Romano and purple beans are less common but add a unique flavor.
Recipe Ingredients
- Green Beans -Emphasis on the fresh! However, you can use frozen or canned beans if that’s what you have.
- Seasonings -Garlic, ginger, red pepper flakes, soy sauce, rice vinegar, honey, and salt really kick this spicy goodness up a notch.
- Optional Toppings – Sesame seeds and green onions are beautiful and delicious garnishes.
How to Make Spicy Green Beans
- Blanch – Bring a large pot of salt water to a boil. Then add the green beans and cook for 2-3 minutes. Drain and transfer them to a bowl of ice water to halt the cooking process and maintain their vibrant color and crispness. Once cooled, drain and set aside.
- Saute Seasonings – Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the minced garlic, grated ginger, and red pepper flakes to the skillet. Stir-fry for about a minute until fragrant.
- Add Green Beans – Put the blanched green beans in the skillet and toss them in the oil and seasonings. Stir frequently for 2-3 minutes until the green beans are heated through but still slightly crispy.
- The Sauce – Whisk together sauce, rice vinegar, and honey in a small bowl until well combined. Pour the sauce over your green beans in the skillet and toss the beans to evenly coat them.
- Final Stretch – Continue cooking the green beans for 1-2 minutes, stirring occasionally, until they are heated through and the sauce has slightly thickened.
- Taste test the green beans and season with salt if needed.
- Garnish – Transfer the spicy green beans to a serving dish. You can sprinkle sesame seeds or chopped green onions on top for added flavor and garnish.
- Serve the spicy green beans as a side dish or as part of a larger stir-fry meal. Enjoy!
Recipe Variations
- Butter or ghee – Swap out the vegetable oil for butter or ghee for even more flavor to the green beans.
- Omit the honey – If you’re not a fan of the sweet touch, you can leave the honey out.
- Adjust the heat – For an extra kick, increase the red pepper flakes or add chopped fresh chili peppers to the skillet along with the garlic and ginger. If you prefer a milder version, reduce or leave out the red pepper flakes.
- Add more veggies – You can add other vegetables like sliced bell peppers or carrots to the dish for more variety.
- Canned or frozen – If you don’t have fresh green beans, skip the blanching, make the sauce, then add the green beans at the end and heat through.
Tips and Tricks
- Blanch the green beans to a crisp-tender first to retain their texture and vibrant green color.
- When cooking the hot peppers, keep your kitchen well-ventilated, as they can create fumes that irritate if you’re sensitive to them.
- Pat the beans dry after draining them to prevent them from splattering when you add them to the sauce.
- Feel free to adjust the seasonings and sauce ingredients to your taste preferences.
Make-Ahead Instructions
Spicy green beans are already super fast to throw together. But these guys also freeze well, so double or triple the recipe. Then freeze them in vacuum pack bags or ziplock freezer bags (squeeze all the air out you can) in meal-size portions for an incredibly fast side dish.
Serving and Storage Instructions
Serve these up hot alongside your main dish. If you’re making these as a snack option, they also taste great cold out of the fridge.
You can refrigerate leftover spicy green beans in an airtight container for up to three days.
Vacuum seal or put them in a freezer ziplock bag and freeze for up to 3 months. When you’re ready to reheat, thaw them overnight in the refrigerator. Heat them up in a skillet over medium heat or in the oven until warmed.
FAQs
Yes, you can. Just coat the green beans in a bowl with the seasonings, then arrange them on a baking sheet. Then bake them for 15 minutes at 425°F (220℃).
Green beans are like a blank canvas; they’re highly versatile and go well with various spices. Some spices that pair perfectly with green beans are garlic, onion, parsley (as a finisher), basil, oregano, and thyme.
Ouch! It’s so easy to overcook green beans, and, unfortunately, that can make them bland. Blanch or steam them, and watch the cooking time so they stay tender-crisp. When I accidentally overcooked them, I whizzed them in the blender, added a little chicken broth and heavy cream, and served up an awesome cream of green bean soup.
What to Serve With Spicy Green Beans
Spicy green beans make a fantastic side for meat, poultry, or fish. Pair them with these smothered pork chops, mashed potatoes, and homemade cornbread for a complete dinner.
Finish it off with a buttermilk pound cake and pumpkin spice latte for the win.
More Amazing Side Dish Recipes to Try
- Stuffed Green Bell Peppers
- Oven-Roasted Corn on the Cob
- Bacon Broccoli Salad
- Grilled Carrots
- Green Bean Casserole
Conclusion
Making these delicious, savory, spicy green beans will change the game for you. Who would’ve thought that veggies could be this tempting? If you’ve tried this recipe, drop a comment and tell me how it went.❤️🔥
Watch How to Make It
Spicy Green Beans
Ingredients
- 1 pound fresh green beans, ends trimmed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon salt, or to taste
- Optional toppings (sesame seeds and chopped green onions)
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes. Drain and transfer them to a bowl of ice water to stop the cooking process and maintain their vibrant color and crispness. Once cooled, drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic, grated ginger, and red pepper flakes to the skillet. Stir-fry for about a minute until fragrant.
- Add the blanched green beans to the skillet and toss them in the oil and seasonings. Cook for 2-3 minutes, stirring frequently, until the green beans are still slightly crispy.
- In a small bowl, whisk sauce, rice vinegar, and honey until well combined. Pour the sauce over the green beans in the skillet and toss to evenly coat the beans with the sauce.
- Continue cooking the green beans for 1-2 minutes, stirring occasionally, until they are heated through and the sauce has slightly thickened.
- Taste the green beans and season with salt if needed.
- Transfer the spicy green beans to a serving dish. You can sprinkle sesame seeds or chopped green onions on top for added flavor and garnish.
- Serve spicy green beans as a side dish or add to a stir-fry meal. Enjoy!
Tips & Notes:
- Blanch the green beans first crisp-tender to retain their texture and vibrant green color.
- When cooking the hot peppers, keep your kitchen well-ventilated, as they can create fumes that irritate if you’re sensitive to them.
- Pat the beans dry after draining them to prevent them from splattering when you add them to the sauce.
- Feel free to adjust the seasonings and sauce ingredients to your taste preferences.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
